Lamb Carnivore Skewers

Main Ingredient: Lamb

Ingredients:

• 1 pound of lamb loin, cubed
• 1 Red bell pepper
• 1 Green bell pepper
• 2 Zucchinis, sliced
• 1 Large red onion
• 1/4 cup of Olive oil
• 1/4 cup of Lemon juice
• 3 cloves of Garlic, minced
• 1 1/2 tablespoons of Fresh rosemary, finely chopped
• Salt and Pepper to taste

Instructions:

1. In a bowl, mix olive oil, lemon juice, minced garlic, chopped rosemary, salt, and pepper. This will be the marinade for your lamb.
2. Place the cubed lamb into the bowl with the marinade and toss to make sure all the lamb is coated. Cover the bowl and refrigerate for at least 2 hours.
3. As your lamb marinates, prepare your vegetables. Slice your zucchinis into thick rounds, cube your peppers into large pieces and quarter your red onion.
4. Preheat your grill to medium-high heat.
5. Skewer your marinated lamb and vegetables alternately onto metal or soaked wooden skewers.
6. Grill your skewers for about 10-15 minutes, turning occasionally, until the lamb is cooked to your preferred level of doneness and the vegetables are nicely charred.
7. Let the skewers rest for a few minutes before serving to allow the juices to redistribute.

Nutritional information (per serving, serves 4):

• Calories: 300
• Protein: 30 grams
• Fat: 16 grams
• Carbs: 12 grams

Plating:

Arrange two skewers per person diagonally across the plate. On one side, lightly scatter a few sprigs of fresh rosemary for an aromatic garnish and color contrast. On the other side, place a small dipping bowl of tzatziki sauce or plain Greek yogurt, adding a drizzle of olive oil on top for presentation. This not only exudes elegance but also enhances the dining experience with an interactive element as your guests can choose to dip their skewered lamb and vegetables as desired. The aim is to present a plate that is simple yet appetizing, with the beautiful charred lamb and veggies as the main star of the plate.